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Candice Kumai's Japanese Recipes

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Candice Kumai's Japanese Recipes


April 17, 2018

Spicy Miso, Ginger, Jicama, Corn + Kale Chopped Salad
Serves 2 as main meal

3 tablespoons organic miso paste 1 teaspoon grated fresh ginger
½ teaspoon honey or pure maple syrup
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil 1 to 2 tablespoons sriracha sauce

1 bunch kale, stems removed, leaves chopped and massaged (simply wash, pat dry, chop, and with clean hands, delicately massage chopped leaves to slightly wilt)
1 cup cooled cooked quinoa (about
⅓ cup uncooked)
Kernels shaved from 1 ear fresh white corn
½ cup cooked adzuki beans
1 large jicama or daikon, sliced into matchsticks
1 avocado, pitted, peeled, and cubed Savory baked tofu (page 162), if desired

In a large bowl, add the ingredients for the vinaigrette and whisk well to combine.
Toss in the kale and coat gently with the dressing. Once coated, add the rest of your ingredients and toss gently.

Add firm, savory tofu, if desired, and serve immediately.

Spicy Avocado California Roll

Bamboo mat
Rice paddle
Paper fan
Sharp knife
Clean, wet towel

10 to 12 sheets nori, toasted
2 cups uncooked sushi rice

¼ cup rice vinegar
3 tablespoons organic sugar
2 teaspoons sea salt

3 tablespoons olive oil mayo or vegan mayo
3 tablespoons sriracha sauce

2 ripe avocados, pitted, peeled, and thinly sliced lengthwise
2 medium cucumbers, sliced into thin strips
1 large or 2 medium carrots, sliced into thin julienne strips
2 cups baby spinach leaves

One to two 6-ounce packages organic firm savory tofu (like Wildwood brand; or make homemade savory tofu, see page 162), thinly sliced (optional)

Reduced-sodium tamari soy sauce, for dipping
Ponzu sauce, for dipping
Sriracha sauce Gomashio

Make the sushi rice: Wash your rice thoroughly and drain. Prepare and cook the sushi rice as directed on the package, or measure 2 cups sushi rice and cook with 21/4 cups water. Cool the rice slightly while preparing your sushi-su (sushi vinegar).

In a large bowl, combine the rice vinegar, sugar, and salt. Whisk well to
dissolve the sugar and salt.

Transfer the slightly cooled sushi rice to the bowl with the sushi-su. Us- ing a rice paddle and a cutting motion, distribute the sushi-su into the rice, coating the rice as you fan the rice to cool it at the same time. Be sure not to mix the rice. Simply cut through the rice until all the sushi-su is absorbed.

Make the spicy mayo: In a medium bowl, whisk the mayo and sriracha to incorporate; set aside.

Roll the sushi: While the rice is still warm, roll your sushi on a clean
work surface, like a clean cutting board or a clean countertop. Lay your bamboo mat on the work surface. Place a nori sheet on top of the bamboo mat, shiny-side down.

Using your rice paddle, spread a layer of about 1/3 cup of the seasoned sushi rice in the middle of the nori sheet, leaving a 3/4-inch border all around. At the bottom of the sheet, closest to you, add your choice of fillers, placing them in a horizontal line toward the bottom of the roll:

2 avocado slices, 2 cucumber slices, 2 carrot slices, and a few baby spinach leaves. Drizzle the roll with 2 teaspoons of the spicy mayo.

Using the bamboo mat, tightly roll your sushi from the bottom up into a long roll. (Similar to how you would roll a baked jelly roll.) Gently squeeze the bamboo mat to tighten your roll. Unroll the mat.

Cut the roll as follows: Place your roll onto a clean cutting board. Using a sharp knife, cut your roll in half. (Wipe off your knife with a clean towel in between each slice.) Next, line up your two halves together and cut each into 3 equal pieces. Each roll should make 6 pieces.

Repeat until all the sushi rice is used.

Serve immediately, paired with a sake or Japanese beer.


Measure 1-2 teaspoons Japanese matcha powder.

Using a chasen whisk (bamboo whisk), sift your powder, gently.

Add hot water that’s been slightly cooled, not boiling, about 185 degrees F.

Whisk like crazy, until tiny, cute bubbles form.

Serve immediately and enjoy!


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